Fresh Tomato Basil Sauce Recipe - Allrecipes.com
Fresh Tomato Basil Sauce Recipe
  • READY IN ABOUT hrs

Fresh Tomato Basil Sauce

Recipe by  

"A delicious sauce made with fresh tomatoes and fresh basil. A late summer delight!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 20 mins

Directions

  1. In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
  2. Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
  3. Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.
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Reviews More Reviews

Most Helpful Positive Review
Sep 20, 2006

I've made this at least three times this summer with all the garden tomatoes and it gets better every time! Used fresh basil and lots of it and also kept seeds in and skins on. Very chunky and flavorful...especially with a little extra garlic! Also added a little dried italian seasoning. Will continue to make over and over!

 
Most Helpful Critical Review
Jan 26, 2011

Easy! I didn't have 8 lbs of tomatoes, so I made up the difference with green peppers, carrots and celery that were in the fridge. Threw it into the crock pot while I went off to do errands. The house smelt divine when I came home.

 
Apr 22, 2008

This sauce is like GOLD in my cooking repertoire...used for pasta and divine pizza margherita. Tip: An easy way to peel tomatoes to remove their acidity before cooking down: Make star slits with a sharp knife at the stem end of tomatoes, place in boiling hot water for 2 minutes then the skins just fall off. I just got a big box of farm fresh tomatoes given to me so we are in heaven this week!

 
Feb 05, 2007

This was a simple and tasty recipe. I made much less sauce, using these proportions: 3.5 big fresh tomatoes, diced and not seeded, cooked w/ 1 hot chili pepper and 1/4cup of basil. 1/2cup red and 1/2 yellow onions w/ 3 tooths of garlic in olive oil. Slowly, while the sauce was simmering, I kept adding another 1/4cup of chopped basil. Took about 2 hours and was fantastic.

 
Jan 14, 2011

A lovely celebration of the flavor of ripe, fresh tomatoes, provided you make a couple of small changes. One word was most likely omitted in the ingredients: Tomatoes should also be PEELED. If not, the peels separate and just become tough little indigestible bits. Before starting, simply blanch the tomatoes in boiling water for 30 seconds, then shock in ice water. They'll slip out of their skins in a heartbeat this way. Then, seed and dice. This step represents a big sensory improvement. Alternatively, you can just quarter the unpeeled, unseeded tomatoes, cook as normal, then pass the whole thing through a food mill. This results in a completely smooth sauce. The food mill removes all the skins and seeds. If you want it chunky, however, you'll have to use the first procedure. Another exception I took to the recipe was that in order to retain as much of that burstingly, achingly fresh flavor that exclaims "summer,", only cook for 20-30 minutes at the barest simmer. Cooking for 2 hours will result in a major loss of the fresh taste and the bright red color. See accompanying picture for a the color and texture of what this looks like when quick-cooked. A feast for the eyes, as well as the palate. As basil loses much of its fresh flavor, color, and texture when cooked, be sure to sprinkle each serving with more right before serving. Those minor changes will result in a superior product.

 
Oct 11, 2005

This was good, and a great use for all those tomatoes that needed used! I didn't seed them, as I don't mind seeds in my sauce, and like the previous reviewer, I did think it needed a bit more garlic, so I added some garlic powder before serving. Otherwise, a great recipe. Thanks!

 
May 31, 2007

Delicious recipe! Husband brought home baskets of tomatoes & had to use them quickly before they went bad. First time trying this recipe & was very pleased. The only thing I did different was add a little sugar to tone down the tartness & I added Oregano, fresh Rosemary, Marjoram, Thyme, & sea salt. Very flavorful & chunky texture! This one is a keeper!

 
Sep 10, 2003

It look a long time, but it was worth it. Seeding 8 pounds of tomatoes is no quick task! It tastes like pomodoro sauce that you get in the italian restaurants--very light but full of tomato and garlic flavor. It makes a TON, something like 8-10 servings, but that's good because my husband can take it to work for lunch. I highly recommend you try it!

 

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Nutrition

  • Calories
  • 330 kcal
  • 17%
  • Carbohydrates
  • 37.8 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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